Guoqiao Mixian (Yunnan Crossing the Bridge Noodles)
A steaming bowl of rich chicken broth at the table, ready to cook thin slices of chicken, fish and vegetables in seconds.
- Time50 min
- LevelMedium
- Costabout £3.86 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Brown the chicken thighs in the vegetable oil in a large pan for 5 minutes. Add the water, stock cubes, ginger and whole spring onions. Simmer, partly covered, for 30 minutes until the broth is rich.
30 min - 2
Strain the broth into a clean pan and keep it at a rolling boil. Pull the thigh meat off the bones and shred it, discarding the skin and bones.
- 3
Soak the rice vermicelli in boiling water for 5 minutes, drain and divide between 4 large deep bowls.
5 min - 4
Arrange the raw sliced chicken breast, fish, tofu, mushrooms, pak choi and shredded thigh meat on a big platter. Keep the eggs and chives to one side.
- 5
Add the sesame oil and white pepper to the broth. Ladle about 350 ml boiling broth into each bowl, filling it and keeping it very hot.
- 6
At the table, crack an egg into each bowl, then slip in the raw slices a few at a time. They cook in about 1 minute. Add the vegetables and noodles, scatter with chives and eat straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.